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This cherry ice cream sundae was created for when you want to eat naturally but you want a gorgeous, indulgent treat at the same time. It's really easy to make, and uses up all those cherries that are in season at the moment. The recipe is also gluten, dairy and refined sugar free. Go on. Treat yourself.
Roasted Cherry Ice Cream Sundae
For the ice cream:
250g fresh pitted cherries
1 tsp coconut oil
400ml can full-fat coconut milk
2 tbsp honey (use maple syrup for vegan)
1 tsp vanilla extract (For strict AIP use vanilla powder - vanilla extract can only be used if it's cooked).
For the sauce:
200g fresh pitted cherries 1 tsp vanilla extract
1 tbsp honey (use maple syrup for vegan)
1 tbsp water
To make the ice cream, first roast the cherries. Lay them out in a single layer on a baking sheet and rub them with the coconut oil. Roast in an oven preheated to 200ºC/gas mark 6 for about 20 minutes, or until sizzling and softened. Leave to cool completely.
Next, make the ice cream. Blend the cooled, roasted cherries with the can of coconut milk, the honey and the vanilla. Pulse until completely smooth. Pour into the bowl of an ice cream maker and leave to churn for 20 minutes. Scrape out the soft-scoop ice cream and pour into a freezable container. Store in the freezer to firm up a little bit.
To make the sauce - just before serving - throw the cherries in a small frying pan and add the vanilla, honey and water. Simmer on a high-ish heat until the cherries have warmed through and started to release their juices.
To serve, scoop the ice cream into sundae glasses and then pour some of the warm cherry mixture over the top. Beautiful.
I'm entering this sundae into Phoenix Helix's Recipe Roundtable - go check it out for more AIP inspiration!